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Packed with vegetables and a zippy tomato broth, this chicken and rice dish is a potent change of pace.
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This recipe is by Dana Bowen and takes 5 to 6 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Crabmeat and pasta are tossed with a creamy seasoned sauce in this great chilled salad.
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Get Hungarian Pancake Recipe from Food Network
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A delicious mix of fresh zucchini and yellow and red bell peppers are cooked in butter and olive oil. Jalapeno pepper and garlic add a fragrant zing.
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A pound of mushrooms never had it so good. These dandy marinated and cooked mushrooms make a perfect appetizer or topping for a grilled steak or burger. Toss with just-cooked pasta, or just eat right out of the pot.
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This rub goes great with pork shoulder and beef brisket.
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Whisk together a few spices to create this delicious rub for baby back ribs, ribs, or chicken.
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This easy chicken salad includes diced jalapenos, which make it spicy and delicious. You can eat it with crackers, but it tastes much better with tostadas.
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Bratwursts are simmered in a mixture of beer, onions, and seasonings, and then finished on the grill!
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This steak marinade has only a few ingredients and can be ready to use in 2 minutes.
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These paleo-style, muffin-shaped omelets with meat and vegetables are easy to make and easily adaptable.